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Moist Mofongo

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"This is a moist version of mofongo, which is usually drier. It is very similar to the traditional Puerto Rican recipe; the main difference is that it is boiled rather than fried."
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50 m servings 534 cals
Original recipe yields 6 servings

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  1. Boil water in a large saucepan; add plantains, 2 tablespoons salt, and a dash pepper. Cook until very soft, about 30 minutes. Drain.
  2. Fry bacon in a skillet until crisp, 5 to 7 minutes. Transfer to a bowl; crumble.
  3. Crush pork rinds in a mortar; transfer to a bowl.
  4. Blend olive oil, onion, cilantro, garlic, remaining 1 tablespoon salt, and a dash pepper in a food processor until liquefied.
  5. Mash warm plantains in the mortar in batches; transfer to a large bowl. Stir in pork rinds, bacon, and olive oil mixture until well combined. Shape mofongo into balls.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts

Per Serving: 534 calories; 43.1 g fat; 29.8 g carbohydrates; 10.6 g protein; 19 mg cholesterol; 3879 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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